Martha Stewart Double Chocolate Chunk Cookies

"this is one of her cookies of the month selection...absolutely worth every calorie..be sure to use the best milk chocolate you can afford..need 4 oz coarsely chopped, 4 oz cut in 1/4" chunks..these cookies should seem a bit soft when you take them out of the oven...they firm up as they cool..so be careful not to overbake them"
 
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Ready In:
35mins
Ingredients:
9
Yields:
3 dozen
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ingredients

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directions

  • Preheat oven to 325* --
  • whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside.
  • Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water.
  • transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment --
  • add sugar, eggs and vanilla -- mix on medium speed until combined --
  • reduce speed to low, gradually mix in flour mixture --
  • fold in chocolate chunks.
  • scoop batter using a 1 1/2" ice cream scoop, place 2" apart on parchment lined baking sheets.
  • bake until cookies are flat and surfaces begin to crack.about 15 minutes.
  • transfer parchment paper to wire racks.
  • let cool 5 minutes.
  • cookies can be stored in an airtight container at room temperature for up to 3 days.

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Reviews

  1. Excellent cookies! Chocolatey and chewy - delicious. Served to two other people and the loved them too. A little more trouble than average cookie to make, melting chocolate and all, but worth it. I used Hershey bars for all the milk chocolate the recipe called for.
     
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RECIPE SUBMITTED BY

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
 
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